Chief O'Neill's Pub

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Classic Irish fare such as corned beef and cabbage is still available at this Avondale pub, which includes three woodburning fireplaces and a summer beer garden that seats 200. However, executive chef Alan Lake, who worked as a culinary consultant at the five-star Shelbourne Hotel in Dublin, has added a modern twist to much of the menu, including items such as a banger-stuffed chicken breast and whitefish smoked with peat from County Cork. Locally sourced ingredients are used in other dishes, such as salmon with a green apple, Irish bacon and shallot crust and Irish stew made with lamb, porcini mushrooms, root vegetables and roasted barley. Sunday brunch features a buffet in the front of the pub with an omelet station, carved meats, pastries and other morning fare.